Quinoa Chicken Skillet
Easy and fresh quinoa chicken skillet with vegetables. Full of protein meal.
Servings: 4
Ingredients
- 1 lb (1/2 kg) chicken breast cut into pieces
- 2 tbsp olive oil
- 1 cup uncooked quinoa (rinsed)
- 1 cup chicken stock
- 2 cups sliced portobello mushrooms
- 1 cup chopped zucchini
- 1 cup chopped squash
- 1 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 tsp oregano
- 1 tsp basil
- 1 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
- Preheat a large skillet to medium heat and add olive oil and chicken. Sauté chicken for 5 minutes, stirring and making sure the outside of chicken pieces is cooked.
- Add mushrooms and cook for 5 more minutes, until water released from mushrooms almost evaporates. Add zucchini and squash and cook for 2 more minutes.
- Add uncooked, rinsed quinoa, chicken stock, black pepper, salt, garlic powder, oregano, basil and give it a stir. Cover, reduce heat to low-medium and cook for 15-20 minutes.
- Remove from heat, add lemon juice and parsley and serve.
Nutrition
Calories: 392kcal | Carbohydrates: 33g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 74mg | Sodium: 516mg | Potassium: 1029mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 14.2mg | Calcium: 39mg | Iron: 3.1mg